Herb Pasta Dough

2 Gallons Mixed herbs (Basil, parsley, tarragon, chervil), leaves only

1 Cup Extra virgin olive oil

42 Cups All-purpose flour, sifted

32 Ea. Eggs

Salt and pepper to taste

Puree herbs in batches, seasoning each batch and dividing up the olive oil. Divide finished product into 2 parts. Divide flour into 2 bowls. Divide eggs into two bowls. Make a well in the center each flour bowl. Add eggs, puree and more salt to each bowl respectively. Mix as normal. Add flour or water to adjust consistency.

 

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